Popcorn lovers have long celebrated the harvest of this naturally delightful snack. As farmers head to the fields to gather the crops, families and friends gather to gobble up some of the 17 billion quarts that are consumed annually.

That's roughly 54 quarts per man, woman and child of this naturally delicious treat.

What makes popcorn so popular? It's a wholesome, tasty treat that's versatile and fun to make. It can be topped with your favorite sweet or savory topping or eaten hot out of the popper.

If you haven't recently popped popcorn in a pan or popper, or if you know someone who has never experienced this popping method, take a few minutes for the simple pleasure of preparing it the "old-fashioned" way.

As the oil sizzles, you wait in anticipation of the first pop. Then, visual mayhem erupts as these hard-cased seeds explode into soft, fluffy kernels.

It is simply delightful watching this bit of magic, and the smell will guarantee to make your mouth water!

Be sure to celebrate National Popcorn Poppin' Month this October by serving up some of your favorite popcorn treats.

10 cups popped corn1 (1-lb.) bag miniature marshmallows1/4 cup (1/2 stick) butter or margarine1 cup diced dried fruit (papaya, mango or peaches)1 cup butterscotch chipsOrange food coloringPlace popcorn, fruit and butterscotch chips in large bowl; set aside.Heat marshmallows and butter in a large saucepan over low heat until melted and smooth. Stir in several drops of food coloring. Pour over popcorn, fruit and candy, tossing to coat evenly. Cool five minutes.Grease hands and form into 3-inch balls.Makes about 16 balls.

Clear Polyethylene food service glovesCandy cornPopcornRibbon or yarnPlace one to three pieces of candy corn at the end of each finger (depending on size of glove), pointy side first, to make fingernails. Fill the glove with popcorn and tie it off with ribbon or yarn.

10 cups freshly popped popcorn2 cups whole almonds1 cup firmly packed light brown sugar1/2 cup butter or margarine1/4 cup light corn syrup2 teaspoons vanilla1 teaspoon almond extract1/2 teaspoon baking sodaPreheat oven to 225 degrees. Spray 15-by-10 baking sheet with non-stick spray. Mix popcorn and almonds in large bowl.Combine brown sugar, butter and corn syrup in medium saucepan. Over low heat, stir mixture until sugar dissolves. Increase heat to high and boil five minutes. Remove from heat; stir in vanilla, almond extract and baking soda.Pour over popcorn and almonds, immediately stirring gently to coat. Pour mixture onto prepared baking sheet, spreading evenly.Bake for one hour in preheated oven. Cool completely. Break into pieces and store in airtight container.Yield: 20 pieces.